Ingredients
- 1kg Ingham Ready to Roast Turkey Breast
- 380g couscous
- 50g toasted slivered almonds
- 8 dried figs, roughly chopped
- 1⁄2 teaspoon ground cinnamon
- 1 teaspoon olive oil, plus extra to drizzle
- 1kg sweet potatoes, peeled, cut in chunks
- 3 Packham pears, quartered, core removed
- 12 thin slices prosciutto
Instructions
Preheat oven to 180°C. Soak the couscous in 2 cups of water for 5 mins. Use a fork to separate grains. Stir in almonds, figs and cinnamon.
Remove the foil from the turkey and set foil aside. Score skin at 2cm intervals. Brush with the olive oil and fresh ingredients, rub with salt. Cover with foil. Place on a wire rack in a baking dish. Cook for 1 hour.
Remove foil and cook for a further 30 minutes or until the juices run clear when tested with a skewer.
Meanwhile, place sweet potato on a baking paper lined tray. Drizzle with oil and season with salt and pepper. Wrap each pear quarter in proscuitto and add to tray. Add to oven 40 mins into cooking time.
Rest turkey for 10 mins before slicing. Reheat couscous and serve with sweet potato, pears and turkey.
